This one layer strawberry shortcake cake is a stunning (yet totally manageable!) ending to your meal. This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb. Top the small cake with vanilla whipped cream and plenty of juicy strawberries. It’s summery, refreshing, and wonderfully light!
I love a good dessert mash up.
- Blueberry Muffin Cookies? Yes.
- Chocolate Chip Cookie Layer Cake? Oh yes.
- Chocolate Covered Strawberry Cupcakes? Definitely.
Today we’re combining the delicious force of vanilla cake with the undeniable lure of strawberry shortcake. Though I’m sad to see the beloved biscuit go, we’re swapping it for something… dare I say… even better. This strawberry shortcake cake totally looks like a masterpiece, but it couldn’t be easier. It’s a nice manageable size for a small gathering and tastes light and refreshing during these warmer months. I’m officially obsessed.
3 Parts to Strawberry Shortcake Cake
- Vanilla Cake: This small vanilla cake comes together with 9 ingredients. If you occasionally bake, you probably have most of the ingredients in your pantry already. Bake the vanilla cake first, then let it cool completely before topping with whipped cream and strawberries.
- Whipped Cream: Homemade whipped cream is always better (and creamier!) than the store-bought variety. And crazy easy to whip up at home. 😉
- Juicy Strawberries: The epitome of sweet springtime and summer freshness!
Reverse Creaming Method
Do you remember when I shared Tessa’s Blackberry Lavender Cake recipe? Prior to that cake, I had only used the reverse creaming method a few times. But I just loved her cake’s texture and wanted to replicate it here. Instead of starting with creaming butter and sugar together, the reverse creaming method begins with the dry ingredients and ends with the eggs. This method produces a lighter crumb with more spring. The cake is tight like pound cake, but not dense. It’s velvet soft and practically creamy.
You only need 1 mixing bowl. Sift the dry ingredients, including the sugar, into the bowl. Sifting with a fine mesh strainer is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals. Remember, we aren’t creaming sugar and butter together where larger sugar crystals are usually broken down. Next, mix in cubed room temperature butter, a little milk, and the vanilla extract. There isn’t too much butter in this cake, so some milk and the vanilla allows the combination to blend. (Pictured above, right.) The butter coats the flour and this is where all the texture magic takes place. The coating of fat minimizes the flour’s formation of gluten, which helps result in a finer cake crumb. It’s uniquely good!
After that, we’ll add the rest of the liquids including the remaining milk, 1 egg, and a little oil. Avoid over-mixing the batter and don’t worry if there’s a few tiny lumps.
The Perfect One Layer Vanilla Cake
Isn’t it nice to have a recipe for a simple 1 layer vanilla cake? Not a layer cake or a sheet cake, but a simple 8-inch or 9-inch vanilla cake that’s baked in a basic cake pan. How convenient, right? Keep this cake recipe in your back pocket because even if you don’t dig the whipped cream and strawberries, you can top this with vanilla buttercream, chocolate buttercream, strawberry frosting, and more.
By the way, if you need a layer cake with these same flavors, you’ll enjoy my fresh berry cream cake. I also have a 1 layer chocolate cake and it’s actually gluten free! See my flourless chocolate cake.
Small one layer cakes have eluded me for years. They’re always too tall, dense, and/or spongey. I desperately wanted this recipe to work and I’m thrilled with the results. In addition to using the reverse creaming method, I encourage you to follow the ingredients and ratios closely. This includes using cake flour for an ultra light crumb, bringing cold ingredients to room temperature, and adding a little oil for extra moisture.
Strawberries & Whipped Cream
Strawberries: Don’t you just love the glistening strawberries? Grab some fresh strawberries, slice them up, then toss with a little sugar and strawberry jam. The jam is optional, but it gives the strawberries extra sparkle and shine. I recommend mixing the strawberries, sugar, and jam together as the cake cools. This gives the strawberries time to release their natural juices which will seep down into the whipped cream and vanilla cake beneath. This is a VERY GOOD thing!
Whipped Cream: Did you know that you only need 3 ingredients to make real homemade whipped cream? Well technically, you only need 2, but vanilla extract is always a must. Whip cold heavy cream, a little sugar, and vanilla extract together in a large mixing bowl until medium peaks form. When you lift the beater out from the bowl, a slightly sturdy peak should form on it. The peak will slightly droop down, but not lose its shape entirely. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.
Room temperature or warm heavy cream won’t whip, so make sure the cream is extra cold. Pile it high on the cooled cake, then top with a mountain of strawberries. You may be thinking that all the whipped cream and strawberries won’t fit but I assure you… they do!!
Strawberry Shortcake Cake Video Tutorial
I wasn’t going to film a video for this recipe because it’s on the easier side, but the cake’s reverse creaming method is different from what I usually publish. I knew a quick video seeing the cake come together would be helpful!
More Simple Summer Desserts
- Key Lime Pie
- Fruit Pizza
- No Bake Cheesecake
- Peach Cobbler
- Mixed Berry Galette
- Strawberry Cream Cheese Pie
- Berry Icebox Cake
For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes and BBQ cookout dessert recipes.
Print
One Layer Strawberry Shortcake Cake
- Prep Time: 2 hours, 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 40 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This one layer strawberry shortcake cake combines vanilla cake, fresh juicy strawberries, and homemade whipped cream. It’s a refreshing, light, and totally manageable summertime dessert that’s perfect for a smaller crowd. This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb.
Ingredients
- 1 and 1/4 cups (148g) cake flour (spooned & leveled)
- 2/3 cup (130g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (4 Tablespoons; 60g) unsalted butter, cubed and softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature and divided
- 1 large egg, at room temperature
- 2 Tablespoons (30ml) canola oil or vegetable oil
Strawberries
- 1 and 1/2 cups (240g) sliced strawberries
- 1 Tablespoon (20g) strawberry jam
- 1 teaspoon granulated sugar
Whipped Cream
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 2 Tablespoons confectioners’ sugar or granulated sugar*
- 1/2 teaspoon pure vanilla extract
Instructions
- Make the cake: Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan or 9-inch cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
- Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
- Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.
- Mix the strawberries: When the cake is just about cooled, mix the sliced strawberries, jam, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
- Make the whipped cream when the cake is cooled: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between loose peaks and stiff peaks and are the perfect consistency for topping on cakes.
- Place the cooled cake on your serving plate or cake stand. Pile whipped cream on top, then gently spread it out to the edges. Top with strawberries.
- Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.
Notes
- Freezing & Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For best taste, make the whipped cream and strawberries the day of serving. For freezing, bake and cool the cake, then wrap tightly in 2 layers of plastic wrap. Freeze for up to 3 months. Thaw on the counter, then continue with the recipe.
- Special Tools (affiliate links): 8-inch Cake Pan or 9-inch Cake Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand)
- Cake Flour: For the lightest, softest crumb, I recommend using cake flour. The same amount of all-purpose flour works too and the cake will be soft, just not as fluffy. If you can’t get your hands on cake flour, use this cake flour substitute instead.
- Sugar in Whipped Cream: Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar, it doesn’t really make a difference. Use either.
Could I make these into cupcakes?
Hi Hannah, yes, you can make these into cupcakes. All standard size cupcakes, including these, usually take around 20 minutes. Should yield around 12 cupcakes.
Can I double this recipe and put it iN A 13 X9 baking pan
Hi Pam, Some readers have commented that they’ve successfully doubled the recipe and baked it in a 9×13-inch pan. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Let us know how it goes!
Excellent shortcake recipe! Easy and just the right texture.
This is the best strawberry cake recipe ever. I have made it twice and guests have been left asking for more. First time l baked 2 separate batches, 2nd time l doubled up the ingredients and it still came out perfect. As a preference, l reduced the sugar a little bit.
The cake is super moist, the strawberry flavour pops out….it’s just amazing!!!! Thank you Sally
Hi! I tried baking this cake twice. First at the 4th rack as per my oven guide. Then in the centre rack. Both times the cake was undercooked at the bottom 🙁 what could be the reason? Was so looking forward to making and enjoying this one!
Hi Fatima, we usually recommend baking in the middle to lower third of your oven for even baking. And always use a toothpick to test for doneness! The cake may need longer to bake.
Hello, I cannot have dairy, would you suggest almond milk as a substitute for the whole milk? I have vegan whipping cream so that would not be an issue.
Hi Michelle, almond milk will work in a pinch, although the cake may not be quite as soft and tender. Hope you enjoy it!
Hi! If I wanted to create a 2 tier cake, would I just throw another cake on top and the same amount of strawberries and cream to the top? Perhaps reduce the filling a little? Thank you.
Hi Kirsty, you could add another single layer to the top of this cake. Same with the filling and strawberries, but yes, you may wish to reduce the filling between the layers just a bit. Hope you enjoy it!
Just came back to say I made the 2 layer cake for my husband for his birthday and it came out absolutely perfect. Can’t wait to make this again, it was absolutely delicious. Thank you!
Hi Sally, quick question… can I use frozen strawberries? If so, should I defrost them first? I just don’t know how easy it will be to find fresh strawberries in December.
Hi Elise, frozen strawberries aren’t ideal because they will thaw on the assembled cake and begin to liquify the frosting underneath. But thawed frozen strawberries should be ok. They will be extra juicy though. Hope you enjoy the cake!
Love this recipe and have made it multiple times. Always a hit in my home. Was wondering is there a way to make a chocolate version of the cake?
Delicious light dessert. Loved it.
This recipe looks great! I was hoping to make a 2 layer cake, could I just double this recipe?
Hi Annie, yes, you can! Enjoy!
This recipe was just what I was looking for! I didn’t need a whole 9×13″ cake and this fit the bill with a 9″ round cake pan. I prepared according to directions using the cake flour substitute offered in the recipe. I found it to be perfectly sweet, perfect density, and the crumb was awesome as well! My strawberry and raspberry short cakes were perfect. 🙂 Thank you so much!!!
Turned out beautifully — everyone loved it.
Now a question — can this be baked in six-inch pans if filled proportionately? The kids here want a tiny version for their tea party this weekend. Thanks!
Hi Teddy, This should be just about the right amount of batter for two 6 inch cake pans. If you’d like a 3 layer cake, you can use our recipe for 6 inch vanilla cake instead and use the strawberries and whipped cream from this recipe. Hope it’s a hit!
Can I use melted butter instead of oil?
Hi Mary Grace, we found this one to be just a bit dry using all butter. We do recommend sticking with the recipe as written for best results, but you can try adding more butter in its place – add it softened with the other butter.
Sally, you have become my “go to” baking site. I loved this simple recipe and it got rave reviews. It makes a wonderful summer dessert, but I already have plans to vary by season. I also love the trick of the jam with the fresh strawberries. Just the right sweetness. I’ll definitely make this again.
Hello I would like to make this cake but bake it in a silicon mold as individual servings. The mold is in a pyramid shape is slightly smaller than a typical cupcake. Would this recipe work? What temperature do I need for the cake to be cooked?
Hi Madeline, We have never tested this recipe in silicone molds so we can’t say for sure. It should be the same oven temperature but we are unsure of the bake time needed. Let us know if you try it!
I made this for the second time today while I was visiting out of state with a friend who is a great baker. It went over wonderfully and she asked for the recipe. I just love when that happens!
Thank you for the perfect recipe for spring and summer. Turned out beautifully and scrumptiously!
This is heaven in cake form. Easy to put together. And if you let it sit overnight in the fridge, then leave it on the countertop for a few hours, it tastes even better!!
I love all of your recipes I have tried thus far. They are all delicious! I prepared the cake, whipped cream and strawberries a few hours before serving, and stored the whipped cream and strawberries in the fridge. Just before serving, I assembled the one layer strawberry shortcake as instructed, but the whipped cream was very soft and had changed consistency since I had whipped it earlier. Regardless, we all loved the taste of this dessert!
Do you know why the whipped cream would change consistency after a few hours in the fridge?
Hi Laura, we’re so glad you enjoyed this summertime favorite! It’s possible the whipped cream wasn’t whipped quite enough before placing in the refrigerator, causing it to lose some shape/become soft as you mention. A extra minute or two of whipping should help for next time!
Easy to make and perfect for a small group.
Happy Sunday, I hope you’re doing well. Could I use this recipe to make ice cream sandwiches or would you suggest I use the vanilla sheet cake recipe?
I made this for my bridge group and everyone loved it! Can’t wait for your new book to come out Sally!
Can I double this recipe and put it in a 9×13 to accommodate a larger group? Or is there another cake recommendation?
Hi Shelby, doubling this recipe and using a 9×13 pan should be fine as the original recipe is so small. It should take about 40-45 minutes at 350F, but use a toothpick to test for doneness. Let us know how it goes!
Absolutely delicious! Everyone loved it! Thank you!!